Kitchen equipment
None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.
If you only read a few
Start with a chef's knife, a bread knife, and a paring knife.
These three cover almost everything you would want to do in the kitchen.
- One person noted that omitting a cleaver is blasphemy for Chinese cooks.
3 people, independently
Ask a hairdresser to sharpen your knives for free or a small fee.
The cost may depend on how well they know you.
one person who lived it
Look for old-fashioned steel cookware with riveted or welded handles that are unlikely to break off.
They will outlive you.
one person who lived it
Buy mid-range knives rather than the cheapest or most expensive options, as the middle ground offers similar quality without the prestige price tag.
Diminishing returns on both ends; mid-range is just as nice.
one person who lived it
Use water stones instead of oil stones for sharpening.
Oil can gunk up with metal from sharpening.
2 people, independently
Avoid standard retail nonstick pans.
They scratch easily within weeks.
one person who lived it
Invest in mid-to-high-end prep knives and keep them professionally maintained to reduce injury risk.
Dull knives increase the risk of injury.
one person who lived it
Use a standard metal honing rod for knife maintenance if you prefer a cheaper and easier option than leather.
It is cheaper and easier than using leather.
one person who lived it
Buy knives, pots, and pans from a local restaurant supply store instead of department stores or online retailers.
Items from supply stores are cheaper and last longer than fancy retail options.
one person who lived it
7 more on this
Buy fewer high-quality knives rather than many cheap ones to reduce maintenance and increase longevity.
Higher quality knives usually require lower maintenance and last longer.
2 people, independently
Handwash knives immediately after use and dry them right away; if air drying, lay them flat or point down ensuring the blade edge does not rest on anything.
Carbon steel is soft enough to sharpen easily but requires care to prevent rust.
one person who lived it
Hone your knife before and after each use to keep the edge aligned.
4 people, independently
Learn to sharpen knives with a wetstone to drastically improve their performance, even if they are cheap.
Well-sharpened knives perform better regardless of initial cost.
one person who lived it
Use a honing steel to straighten the blade edge every few uses, but recognize that it does not sharpen the knife.
The steel fixes tiny imperfections in the edge, whereas actual sharpening is required eventually when the metal is worn down.
2 people, independently
Plan on replacing bread knives or serrated blades every few years since they cannot be sharpened.
You cannot sharpen them.
one person who lived it
Start with a cheap set of knives and replace individual tools with quality versions only when they break or are used frequently.
3 people, independently